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Chocolate Care

Most people devour their Rogers' Chocolates right away, but for those who can resist, we created a cheat sheet of guidelines to help you maintain the quality of our chocolate.

For the connoisseurs


  • Always store chocolate in a cool, dry location away from a heat source and direct light.
  • The ideal storage environment should maintain a consistent temperature between 55 and 68 degrees Fahrenheit. If stored in temperatures higher than that, the chocolate may begin to soften, compromising the appearance and flavour profile.
  • Keep chocolate away from sources of strong odours as chocolate absorbs the odours of food and other strong smelling products around them, which can unfavourably affect the flavour.
  • Frozen chocolates will maintain their goodness for up to 6 months. If you are going to freeze your chocolates, put them in an airtight bag and when defrosting place in the fridge for 24 hours then move to room temperature for 24 hours. You will then have the perfect chocolates! If you move your chocolates from the freezer to room temperature, you will get what we know as "chocolate shock" or "bloom" so be sure to ease your chocolates back into normal room temperature.
  • Blooming occurs when condensation forms on the chocolate itself, rather than the moisture barrier (the plastic bag or wrapper).

Steeped in tradition and rich with history

The first Rogers' chocolates were made in 1885 by Charles "Candy" Rogers in the back of his grocery store in Victoria, B.C. He quickly became a popular man. In 1891, Rogers expanded his chocolate operation to the company's current heritage storefront on Government Street in Victoria and the rest, as they say, is history.

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Rogers' Chocolates founders
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